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Explore Recipes Entrees Page 36

Cauliflower with Zesty Walnut Pesto

Posted on by The Olive Oil Hunter

Cauliflower is an amazingly versatile vegetable, thanks to its mild taste. Think of it as a healthy base for your favorite sauces. I like to dress it up with this Southwestern-style pesto. Any leftovers make a great cold lunch the next day!

Ingredients

  • 1 bunch fresh cilantro, rinsed, dried, and stemmed 
  • 2 cloves garlic, coarsely chopped
  • 1 jalapeño pepper, stemmed, seeded, and coarsely chopped
  • Juice of 1/2 lime
  • 1/3 cup unsalted walnuts, toasted 
  • 1/2 teaspoon ground cumin
  • Coarse kosher or sea salt, plus more to taste 
  • Freshly ground black pepper 
  • 1/2 cup extra virgin olive oil, divided, plus more as needed
  • 1/3 cup crumbled cotija or queso fresco 
  • 1 large head cauliflower, cored and separated into florets 

Directions

Step 1

Preheat your oven to 400°F and make the pesto while you’re waiting for it to come up to temperature. In the bowl of a small food processor, combine the cilantro, garlic, jalapeño, lime juice, nuts, cumin, and 1/2 teaspoon each of salt and black pepper. Pulse several times. While the machine is running, gradually add 1/4 cup of olive oil through the lid and process until the mixture is fairly smooth, adding additional oil, one tablespoon at a time, as needed for a creamy consistency. Add the cheese and process for a few seconds more. Add more salt and pepper to taste. 

Step 2

Spread the cauliflower florets in a single layer on a rimmed baking sheet. Use two baking sheets if necessary to avoid crowding. Drizzle with the remaining olive oil and season with salt and pepper. Roast the cauliflower, turning once with a spatula, until lightly brown and tender, about 20 to 25 minutes. When done, transfer to a large bowl, top with several spoonfuls of the pesto, and use a spatula to coat the florets. Serve immediately. 

Yields 6 side servings or 4 main dishes

The Creamiest Cauliflower Soup

Posted on by The Olive Oil Hunter

Roasting cauliflower adds great depth of flavor to this velvety soup enhanced with cheddar cheese and a hint of heat from cayenne. 

Ingredients

  • 1 large head of cauliflower
  • 4 tablespoons extra virgin olive oil, plus more for serving
  • 2 tablespoons whole wheat flour
  • 2 cups milk
  • 4 ounces sharp white cheddar cheese, coarsely shredded
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup homemade or low-sodium canned chicken broth, more as needed (okay to substitute water)

Directions

Step 1

Preheat your oven to 375°F. Core the cauliflower and break it into the florets. Transfer them to a large baking sheet and toss with 2 tablespoons of olive oil. Roast for 45 to 60 minutes, until tender and slightly browned. Remove from the oven and set aside, reserving a few small florets to use as garnish.

Step 2

Start the soup by making a roux: Heat a large saucepan and add the remaining 2 tablespoons of olive oil. When hot, sprinkle in the flour and whisk quickly, letting the mixture cook for 5 minutes until bubbling. Slowly whisk in the milk in batches, bringing the mixture to a low boil after each addition. Next, whisk in the shredded cheese and stir until melted and fully incorporated—it should be thick. Add the cayenne and black pepper and remove from the heat.

Step 3

In a blender, process the cauliflower, cheese mixture, and chicken broth until smooth (you may need to do this in batches). Transfer back to the saucepan, and slowly reheat before serving. If the soup is too thick, whisk in more broth (or water) as needed. To serve, ladle into bowls and top with the reserved roasted florets.

Yields 4 servings

Quinoa with Corn and Black Beans

Posted on by The Olive Oil Hunter

Protein-packed quinoa is a nutrition powerhouse, rich in manganese, phosphorus, magnesium, vitamin B1, and folate. Tossed with corn, black beans, red bell pepper and herbs, it makes for an easy, colorful, healthy main or side!

Ingredients

  • 2 cups vegetable or chicken stock, preferably homemade 
  • 1 cup uncooked quinoa, rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 2 cups flash-frozen yellow corn kernels, defrosted
  • 1 cup cooked black beans 
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 red bell pepper, seeded, ribbed, and diced
  • 3 to 4 scallions, trimmed, white and green parts thinly sliced 
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt and freshly ground black pepper 

Directions

Step 1

Combine the stock and quinoa in a 1-1/2-quart saucepan and bring to a boil. Add the paprika and turmeric. Reduce the heat and simmer, covered, until the quinoa is tender, 15 to 20 minutes. 

Step 2

Add the corn and black beans and heat them through, about 3 minutes. Remove from the heat and stir in the olive oil, bell pepper, scallions, cilantro, lime juice, and salt and pepper to taste. 

Step 3

Serve warm, at room temperature, or cold.

Yields 4 side dish or 2 main course servings

Marinated Fish with Salmoriglio Sauce

Posted on by The Olive Oil Hunter

Nearly any kind of mild fish can be enhanced with salmoriglio, a centuries-old sauce with uncertain beginnings that is popular in southern Italy. We also love it on potatoes, chicken, and shrimp or other shellfish.

Ingredients

For the Fish:

  • White vinegar
  • 2 pounds fish fillets, such as trout, halibut, or wild salmon, with or without skin
  • Coarse salt (kosher or sea)
  • 2 tablespoons fresh lemon juice
  • 1/3 cup fine, dry bread crumbs
  • 2 tablespoons extra virgin olive oil

For the Salmoriglio Sauce:

  • 2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard Coarse salt (kosher or sea)
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Pour a little vinegar over the fish fillets, then rinse them under cold, running water. Pat the fillets dry with paper towels and arrange them on an ovenproof glass or ceramic platter. Rub a little salt over the skinless sides of the fillets and sprinkle with the lemon juice. Spread half of the bread crumbs over the fillets and drizzle with 1 tablespoon of the olive oil; turn the fillets and repeat with the remaining bread crumbs and olive oil. Cover and let marinate at room temperature for 30 minutes.

Step 2

In a mini food processor, combine the thyme leaves, lemon juice, mustard and salt. Pulse for 1 minute. Add the butter and process until smooth. With the machine on, add the olive oil in a thin, constant stream until fully incorporated. Season the sauce with salt, then pour into a sauceboat.

Step 3

Preheat the oven to 400°F or light a grill. Bake the fish on a rimmed sheet pan until just cooked through, about 12 to 15 minutes. Alternatively, grill the fish, skin side down for skin-on fillets, for about 5 minutes; turn the fillets and grill just until they flake, about 4 minutes longer. (Cooking times are approximate and could vary depending on the type of fish and the thickness of the fillets.) Transfer the fish to a platter. Pour the sauce over the fish fillets and serve.

Serves 4 — Recipe from Food and Wine September 2007